Camembert Topped Salmon Recipes

CRISPY GARLIC PARMESAN SALMON

Steps:

• Position a rack in the middle of the oven. Preheat oven to 400°F | 200°C. Line a baking tray / sheet with a large piece of foil. Place the salmon fillet, skin side down, on the baking sheet; set aside.
• Mix together the breadcrumbs, parmesan cheese, parsley and garlic in a small bowl. Pour in the melted butter; season with 3/4 teaspoon salt and 1/3 teaspoon pepper (or to taste). Using your hands (it's easier than using a wooden spoon), mix the ingredients together until the breadcrumbs absorb the butter (about 40 seconds).
• Pour the mixture over the salmon, pressing it into the top until the fillet is completely covered. Lightly spray salmon with cooking oil spray for a golden crumb.
• Bake uncovered for 12-15 minutes (depending on the thickness of your fillet), until the crust is golden and the salmon is cooked and flakes easily with fork.
• Serve with lemon wedges and a squeeze of lemon (optional). Team with a salad, steamed vegetables, rice or mashed potatoes.

BAKED PARMESAN CRUSTED SALMON WITH LEMON CREAM SAUCE

Steps:

• Take salmon out of the fridge to bring to room temperature.
• Preheat oven to 200°C / 390°F (180°C fan).
• Spread panko on baking tray, spray generously with oil then bake for 3 to 5 minutes until light golden brown. (Note 6) Scrape into bowl immediately.
• Add butter and stir, then add remaining Parmesan Crumb ingredients.
• Line same tray with foil. Place salmon on foil.
• Spread Dijon on salmon using a butter knife. Just a thin coating - like buttering toast.
• Sprinkle Crumb all over.
• Bake for 20 minutes for just cooked juicy perfection, or to taste. (Note 7)
• Remove from oven. Loosen salmon from foil using egg flip or butter knife - skin will hopefully be stuck to foil.
• Plate watercress on serving platter.
• Use foil to lift salmon onto watercress on serving plate, then slide out the foil from under it (see video under recipe). Serve with Lemon Cream Sauce and lemon wedges on the side.

BAKED SALMON WITH A LEMON & HERB CRUMB

Steps:

• Pin bone the salmon and place it on a baking tray lined with non-stick baking paper skin side down. Coat the mayonnaise evenly over the top of the fish.
• Mix all the crumb ingredients together and using your fingers thoroughly mix together so the herbs, spices, and lemon zest totally mixes in with the crumbs. Spread evenly over the salmon and bake for 15 - 20 minutes (depending on how thick the fish is) at 200C and until the crust is golden brown and the salmon just cooked through.
• To make the sauce, mix all the ingredients together, season to taste and serve on the side.

CAMEMBERT TOPPED SALMON

Steps:

• Preheat oven to 200°C Sprinkle lemon juice over fish and leave for 5-10 minutes.
• Heat oil in a large pan.
• Cook fish in pan for 2mins on each side.
• Oil an ovenproof dish.
• Remove fish from pan and place into the oven dish.
• Sprinkle shallots, camembert cheese and parmesan cheese evenly over the fillets and place in the oven for 15mins or until cooked.
• Serve with salad for a lunch or on a bed of mashed potato with steamed vegetables for an evening meal.
• ENJOY!

SMOKED SALMON & CAMEMBERT FRITTATA

Steps:

• Preheat oven to 350°F
• Layer the smoked salmon over the base of a greased 17 x 25cm (base) x 4cm deep ovenproof dish. Diagonally slice the trimmed asparagus.
• Arrange over the smoked salmon. Top with the sliced camembert.
• Whisk together the eggs and cream with salt and freshly ground pepper. Pour over the camembert.
• Bake for 30-35 minutes or until puffed and golden.
• Set aside for 5 minutes to cool slightly. Serve with baby salad leaves and crusty bread.

CRUSTLESS CAMEMBERT QUICHE WITH SMOKED SALMON

Steps:

• In a food processor or blender, combine eggs. cream, Camembert, cream cheese, salt and pepper.
• Process until smooth.
• Stir in smoked salmon and dill.
• Sprinkle bread crumbs over sides and bottom of a well-buttered 8 inch square baking dish or 9 inch pie plate.
• Pour in egg mixture.
• Dot with butter.
• Bake at 375 for approximately 30 minutes or until top is browned and puffed.
• Allow to stand 10 minutes before serving.